Wings (8) Recipe
Toss N' Sauces: Buffalo / Sweet BBQ / Roasted Garlic Parmesan / Teriyaki / Tatonka (Ranch & Buffalo) / Mad Dog (BBQ & Buffalo) / Hot Honey DRY RUBS: Jerked / Lemon Pepper / Old Bay / Cajun / Blackened / Nashville Hot DIPPING SAUCE: Buffalo, Honey Mustard, Verde Aioli, Blue Cheese, Ranch, Cajun Ranch or Sweet BBQ
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Ingredients
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Wings
Sauces & Tosss (choose one or prepare multiple)
Dry Rubs (optional; enough for 8 wings each)
Dipping Sauces (choose 1–3)
Garnish & Finish
Method
Wings
Prep
Pat the 8 wing pieces dry with paper towels. Removing excess moisture helps them crisp. Place wings in a large bowl.
Season & Crisping Agent
Toss wings with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbs aluminum-free baking powder until evenly coated. The baking powder raises pH and dries the skin for extra crispiness.
Rest
Arrange wings on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes if time allows (optional) to further dry the skin.
Fry (preferred method)
Heat neutral oil in a heavy pot or deep-fryer to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns slowly. Fry wings in batches (do not overcrowd) for 8–10 minutes per batch until internal temperature reaches 165°F (74°C) and skin is deep golden and crisp. Remove with a slotted spoon to a paper-towel-lined tray to drain.
Alternative: Oven Bake
Preheat oven to 450°F (230°C). Place wings on a wire rack over a foil-lined baking sheet. Roast 35–45 minutes, turning once halfway, until skin is crisp and internal temp 165°F. For extra crispness, broil 2–3 minutes at the end watching closely.
Sauces & Tosss (prepare while wings cook)
Buffalo sauce (ready-made)
Warm 1/2 cup Buffalo sauce in a small saucepan over low heat or microwave for 20–30 seconds. Keep warm.
Roasted Garlic Parmesan
If making from scratch: mash 2 roasted garlic cloves into 1/4 cup melted butter, stir in 1/4 cup grated Parmesan, 1 tbs chopped parsley, pinch of salt. Warm gently. For convenience, mix 1/2 cup prepared sauce with 1 tbs melted butter and 1 tbs grated Parmesan.
Teriyaki
Warm 1/2 cup teriyaki sauce and, if desired, reduce in a saucepan for 2–3 minutes to thicken slightly. Add a tsp toasted sesame oil for flavor.
Tatonka (BBQ + Buffalo mix)
Combine 1/4 cup Buffalo sauce with 1/4 cup Sweet BBQ sauce (or use 1/2 cup premixed) and heat gently until homogeneous.
Dry Rubs (optional finishing)
Applying Dry Rubs
For dry-rub style wings, toss freshly fried/baked wings in a large bowl with the chosen rub (about 1 tbs per 8 wings). Toss vigorously so rub coats evenly. Serve immediately.
Nashville Hot (spicy oil finish)
To make Nashville finish: warm 2 tbs oil with 1 tbs cayenne/chili blend, 1 tsp brown sugar and 1/2 tsp smoked paprika; brush or toss wings in that oil immediately after frying for an extra lacquered heat.
Tossing & Serving
Toss in Sauce
Place a single batch of hot wings into a large bowl. Pour 1/2 cup of the warmed sauce over them (adjust to taste) and toss vigorously for 15–30 seconds until each wing is evenly coated. Repeat by sauce or batch as desired.